Fuku Omakase and Teppanyaki, Mosman Park

There are many memories I have about food from my childhood and most of those involve my father. Like many Frenchman he appreciates quality over quantity and cringes at the idea of ordering food from children’s menus. He believes that kids have just as much right to taste the finer food in life as the adults do. Growing up I was the child that was always keen to eat anything whereas my sister was exceedingly fussy. My dad embraced having a least one child with the same attitude to food as him and from a young age had me eating snails, sashimi and oysters amongst other delicacies.

One of my favourite restaurants he would take me to was a Teppanyaki restaurant located near his house in Prahran, Melbourne. Japanese cuisine was yet to take off back in Adelaide making this theatrical dining experience so new and entertaining to my young and impressionable mind. Since then Japanese in all its styles; sushi bars, Izakaya and Teppanyaki BBQs have taken off like a rocket in popularity to become commonplace and finding one that can maintain enough balance of tradition with modern flair isn’t that easy. Fuku Omakase Teppanyaki is located next door to the popular Tsunami in Mosman Park and has been a restaurant on my wish list since its opening about eight months ago.

Only room for a cosy few at this bar

We have visited their sister restaurant Tsunami many times and although we haven’t returned for a few years I have never been disappointed with a meal there yet. So when I received an invitation to attend their bloggers dinner at Fuku it was an offer just too good to refuse. Fuku offer a degustation style menu, or omakase as the Japanese call it. There are three options: the “Good” which is $100 for 4 courses, the “Better” which costs $135 for 8 courses or the “Best” which is $220 for 10 courses. You can also choose to have matched sake from their impressive wall of bottles for $75 per person.

So sublime

On arrival you get the feeling you are about to be part of something special. An intercom button must be pressed at the front door to gain entry upon which glass sliding doors automatically open to let you into the restaurant. We were openly greeted by our hosts for the evening owner Brett Carboni and his manager Milan and shown to our seats. Warm lighting and a single row of chairs facing the two Teppanyaki BBQs made this feel like a very intimate experience and immediately my mind started ticking over what celebration of sorts I could plan here. The Boy’s 40th is only a few years away……food for thought. Literally!

Kawa Ebi and sundried crispy nori sheet

Oi! Don’t steal mine!

Gary our chef for the evening was so humble and gracious and I warmed to him immediately. He patiently answered all our annoying bloggers questions regarding each dishes details and took due care that my meals remained gluten free. Our first course was presented in a lacquered bento box reminiscent of Nobu and contained gorgeous little flash-fried Kawa Ebi and some crunchy sun-dried nori. Kawa Ebi are pint sized freshwater shrimp and tasted similar to the fried school prawns we recently tried at The Stables Bar. These crispy morsels are eaten whole as easily as a bowl of pretzels. Washed down with some sake my hopes were high for a night of feasting for the eyes and the palate.

Being someone who apparently borderlines on OCD at times, I love the perfection and neatness of Japanese food. Everything is presented so immaculately and without clutter or messiness. Our second course contained four carefully plated elements. The standard dish contained slivers of soft Wagyu beef with a sweet white sesame dressing, some marinated red emperor with octopus, a tempura oyster with a refreshing ginger salsa and the most curious addition that initially I mistook for a garnish; soba noodle tempura.

Fried oyster with ginger salsa

Gluten free small morsels: My oyster was replaced with scampi

The noodle tempura was fashioned like a cherry blossom tree and looked almost too pretty to eat. Although as crunchy as uncooked pasta it had great flavour I found myself not only munching through mine but stealing the Boys “tree trunk” and munching that too. For my gluten free version the tempura oyster was replaced with a meaty scampi topped with some tobiko.

Fuku take their sake very seriously. This is a sake chiller.

Sashimi

Quail

No Japanese meal is complete without sashimi. Absolute freshness is key as its raw simplicity leaves little room for disguise with sauces and other gimmicks. Chef Gary recommended starting with the snapper with Japanese pickle to clear our palates first allowing maximum appreciation of the remaining pieces. Both the tuna and the salmon dissolved on contact with the tongue and both the Boy and I groaned simultaneously in delight.

Lamb

Having to have my meals adapted to be gluten free means one of two outcomes; I’m either jealous for what I miss out on, or others around me are jealous for my substitution. You never know which way it will go. The rest of the guests were served quail with Szechuan sauce wrapped in a soba bean pancake. The quails are farmed organically in the Hunter Valley and are supposed to be the biggest quails in the world. Not that that makes them gigantic by any dimensions I’m sure.

Another shot because it was so damn good

As I watched everyone eat their dishes with gusto, I hoped my gluten alternative gave me the same level of eye rolling pleasure. I watched the chef chop up a lamb cutlet in a flash of knives in eager anticipation. It was served with a potato galette and a ball of grated beetroot flavoured with cinnamon and sugar. Now it’s easy to imagine tuna sashimi dissolving in the mouth but have you had that experience with lamb? Each cube disintegrated like butter leaving the sweet taste of miso sauce lingering on my tongue. My manners went out the window and I picked up the bone with my fingers and I gnawed off every last bit of meat.

Scallop, prawn & crispy prawn head

While some guests were a little nervous at the concept of eating a prawn head, I reassured them that once you have tried them you will never go back. The subtle flavours of prawn meat are humbled by the intensity of the head and my family all consider it somewhat of a delicacy. This dish was served with uni butter which is made from sea urchins. Rich and decadent, uni butter is like the foie gras of the sea and imparted a luscious complex depth of flavour.

Next up….Fish of the Day

As the fish of the day was being prepared, owner Brett commented with a little snigger that this dish was one of the more amusing dishes of the evening. I caught a glimpse of the cheeky glint in his eye as our dish was presented to us.

Fish of the Day

As I turned to look at our plates the penny dropped. I’m not sure I will be able to look at eggplant in the same light again! It brought several giggles to the table and made the Boy pause for a few seconds before he could bring himself to eat it. The fish of the day was a wedge of swordfish served with a Japanese citrus (Yuzu) and miso sauce.

These guys are so nifty!

The final main course allowed our chefs to show us the real entertainment of Teppanyaki style dining. It was hard to catch all the action on film as fast flashes of flames, knives and food were expertly flicked and chopped across the hot plate. The Wagyu beef is the real McCoy sourced from the award winning Mayura Station; one of the top producers in the country.

Wagyu (full blood) sirloin steak Mayura Station Grade 9+

Having had the chance to eat “real” Wagyu recently at Waku Ghin in Singapore I feel like I can truly appreciate how eye-boggling amazing this meat can be. Whilst this was not in the ball park of the brilliance we ate in Singapore, the buttery cut was still mind blowing and this quality is not one you will find easily here in Perth. (PS My Waku Ghin review is on its way!!)

Crème brûlée, chocolate drink and mountain peach

My final course was a cute collection of a vanilla crème brûlée, a warmed molten chocolate drink, curious mountain peach and a plume of wasabi foam. I am a little biased with my opinion on things like wasabi foam. I have been known to mix wasabi with foods like Camembert and Lindt chocolate just to see what it’s like and ended up loving it so it comes as no surprise the wasabi foam rocked my world. The brûlée had a thin crackable top with a smooth underbelly and the peach was unusually refreshing.

Yuzi Cheesecake, chocolate drink and mountain peach

The other guests enjoyed their gluteny dessert of a Yuzu cheesecake. Yuzu is Japanese citrus fruit that is tart in flavour much like a grapefruit. This dish was also served with the chocolate drink, wasabi foam and mountain peach.

And so the journey came to an end. Fuku was everything I imagined it to be and I was left feeling a warm glow of happiness I get from a truly satisfying degustation. I look forward to splashing out on the “Best” menu sometime in the future! A big thank you to Brett, Milan and Gary for providing the Boy and I with such an enjoyable evening.

Chompchomp dined as a guest of Fuku. As a result I will not give a score on this dining experience as it is too hard to be 100% subjective when the meal is complementary. When I return incognito for the “Best” dego I may give a score.

Follow Chompchomp!

About Me

Anyone who knows me will tell you how much food excites me... I get a buzz from just reading and talking about it. I'm a born and bred Australian with a very multicultural background - my father is French and my mother is half Chinese and Irish – not surprisingly as a result of this upbringing I became a dedicated foodie from quite a young age.

Follow me as I discover where to find gluten free, fructose friendly eating with a mix of recipes, restaurant experiences and foodie events. I will make you appreciate that having food intolerances doesn’t mean you have to miss out!